Let’s make it together!

When it comes to braised chicken and rice, everyone should be familiar with it. Braised chicken is one of the most popular delicacies at the moment. The oily soup coats the chicken, and it is steaming. The chicken is soft, fragrant and delicious.

Prepare ingredients

Half native chicken, potatoes, mushrooms, green and red peppers, ginger and garlic, cooking wine, salt, light soy sauce, soybean paste, oyster sauce, rock sugar

< p>1. First blanch the chopped chicken pieces in cold water in a pot, add some cooking wine to remove the smell, bring to a boil over high heat, skim off the foam with a spoon after boiling, cook for about 5 minutes, drain after cooking Put the dry water into a bowl.

2. Potatoes, mushrooms and green and red peppers are three important side dishes for braised chicken. Peel the potatoes and cut them into hob pieces. Soak the mushrooms in advance and then cut them in half. Green and red peppers Also cut into hob pieces and some ginger and garlic.

3. To make braised chicken, first prepare the sauce, 2 tablespoons of light soy sauce, 1 tablespoon of soybean paste, and 1 tablespoon of oyster sauce. Mix well and set aside.

4. Heat oil in a pan, add a few rock sugar, slowly stir-fry the rock sugar over low heat until it turns into caramel color, then add the chicken pieces and stir-fry until browned, add ginger and garlic, Then pour in the sauce, stir-fry quickly and evenly, and pour in an appropriate amount of boiling water.

5. When everything is done, pour it into a casserole together. After boiling, add the mushrooms, add a little salt and mix well. Close the lid and simmer over medium heat for 10 minutes to fully integrate the flavors of the mushrooms and chicken.

6. After 10 minutes, add potato cubes, mix well, close the lid and continue to simmer for 10 minutes.

7. Finally, add green and red peppers, simmer until cooked, and you will have a fragrant braised chicken. The chicken is fresh and tender, and the mushrooms and potatoes are also flavored and the color is beautiful. If you have an appetite, it's home-cooked and tastes no worse than the ones in restaurants outside. If you like it, try it.

Summary of techniques

1. Blanch the chicken in cold water, skim off the foam, and cook for 5 minutes.

2. Add the side dishes in three batches, not all at once.

3. Chicken should not be stewed for too long. Braised chicken wants a fresh and tender texture.

Okay, this delicious, delicious and hot casserole braised chicken is ready.